I don't think it is a secret that orecchiette is my favourite pasta to eat. There is just something about it! The little bowls are born to hold sauce and the chewy texture it so divine. Shaping oreccheitte, meaning little ears in Italian, takes some practice but the thing you always need to remember with pasta making is it will always taste amazing! It is made with a simple semolina and water dough and it is so easy to bring together. You can see the full process in my hand rolled gnocchi sardi recipe.
Ingredients for homemade orecchiette
Flour - this is made from a durum wheat flour, semola rimacinata and it classified as a 'hard wheat' it has a lot of structure and bite.
Water - it really is that simple! I like to use slightly warmed water.
Shaping the orecchiette
This shape does take a little bit of practice, practice makes perfect but in saying that it is supposed to be rustic so don't get too hung up on it. I have a reel and highlight on my instagram so definitely head there to check that out first. It's good to see it in action.
- You will use the exact same dough method as the hand rolled gnocchi sardi
- Once your dough has rested, cut off a slice and shape it into a sausage shape.
- Roll it out into a strand about the size of your thumb
- Cut into pieces about 1.5cm (you can play around with the size there is no rule here) and roll them into little balls.
- Try out a few different knives I like to use a big flat knife but you can use a bread and butter knife.
- Press the knife down and drag it quite hard against the board with your knife at a 45 degree angle.
- When you know you are getting to the end of the ball ease off the knife so you create a rim all the way around.
- Turn it inside out over your thumb.
What sauce to use with orecchiette?
ANYTHING! After all that dough making and shaping you might like something quick and easy so check out my guide to the best butter sauce for pasta. It is also perfect with Cacio e Pepe or my creamy mushroom pasta sauce.
Homemade Orecchiette
Description
Meaning 'little ears' in Italian it is my favourite pasta shape to eat. A hand rolled shape made by dragging a little ball of dough with a knife across a board.
Ingredients
400g semola flour (super fine semolina, there are no substitutes!)
185g warm water
Instructions
- Firstly it will really help if you check out the highlight I have on orecchiette on my instagram and I have a couple of reels too! Seeing a video helps a lot.
- Weigh out your flour and either bring the dough together on the bench or in a bowl (in a bowl is a bit tidier and easier!)
- You are going to make the dough exactly like an egg pasta dough. Make a well in the middle of the flour then pour the water in.
- With a fork start mixing the water, bringing in little bits of flour from round the edges and mixing into the middle. Once it gets really thick in the middle start mixing it all together.
- You want to create an even shaggy mix so just keep mixing, cutting the dough into little bits with a knife (or a bench scraper if you are doing it on the bench)
- Once it is an even shaggy mix then ball it up by squeezing it together.
- Knead for a few minutes until it has a dimpled texture (it will come together I promise)
- Wrap tightly in clingfilm and rest for 10 mins
- After 10 mins, continue kneading until you have a really nice smooth ball, another 3 or so mins.
- Wrap tightly again and rest for at least 30 mins but preferably an hour or up to three.
- Slice a piece of the dough ball and roll out into a long strand with your hands flat on a chopping board. (you can see this on multiple reels on my instagram!)
- Once it is the width of a big finger then slice into 2cm pieces.
- With a knife press down and drag quite firmly across the wooden board. It will curl up on itself then you turn it inside out over your finger.
- This takes practice so don't be disheartened if you don't get it first try! They will never look perfect either, it's a rustic hand rolled shape remember that!
Emma says
I was really worried that this would be difficult to make, but this was really achievable and the recipe helped so much. The step-by-step was so great and my partner was obsessed! He doesn’t normally let me cook pasta too often but he really liked these. Winner!
★★★★★
Emilie Pullar says
So glad you had such great success, it's a hard one to master but my fave to eat! 🙂
Emma says
Em’s page is the best resource I’ve found for homemade pasta making! Her recipes are concise, easy to follow and make daunting pasta shapes like orecchiette actually doable for novices like myself. Made these orecchiette in her white pork ragú and it turned out beautifully and I’m so grateful to have found her pasta guide! Thank you thank you!
★★★★★
Emilie Pullar says
Hi Emma, this makes me SO happy thank you so much for such a lovely comment! 🙂
Aurora Anke says
I have wanted to make my own pasta for a while, and Emilie finally gave me the courage to try! I started with orecchiette, and with her great instructions (plus video on her instagram) it turned out amazing. I am beyond happy. They were chubby and chewy and everything I hoped for. Also, they really didn’t take that much time to make. Heads up dough (pun intended); trust the process! The dough WILL come together eventually like stated in the recipe!
Emilie Pullar says
So glad you had success with the recipe Aurora! Orecchiette is my number one most fave shape to eat!
Liz says
I thought this would be a challenging shape, but you make it so approachable! It took a few attempts to roll with the knife, but after the first few I found the right pressure and they came out great! The gnocchi have been my go-to pasta, but these are a verrrrry close second! I just love the process of making these and can't wait to do it again soon!
★★★★★